Smoked Salmon with Poached Eggs, Blistered Tomatoes, and Baby Spinach

Bring a large pot of water seasoned generously with salt to a boil over high heat. Crack all 6 eggs into a fine mesh strainer set in the sink and set aside.

Line a rimmed baking sheet with foil and turn on the oven’s broiler. Toss the tomatoes with the oil and season with a bit of salt. Spread over half a rimmed baking sheet and broil on high for 10 minutes, or until lightly charred.

Reduce the water to a bare simmer. Stir with a large spoon so that the water continues to swirl when you remove it. Tip the eggs from the fine mesh strainer directly into the swirling water. Let cook for 4 minutes, uncovered. Using a slotted spoon, remove the eggs from the water and set onto a paper towel lined plate.

Divide the salmon between 2 serving plates. Place 3 eggs onto the center of each plate. Scatter with tomatoes, any juices that have accumulated from the tomato roasting, and baby spinach. Sprinkle with a coarse salt and a few grinds of black pepper and serve immediately.